Berry Pot Pies

Berry Pot Pies
For this quick and easy dessert, cut the pastry tops from refrigerated pie dough.
Makes 6
Prep 15 m
Bake 12 - 15 m
Stand 20 m



  1. 1 of 4 Heat oven to 350 degrees F. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.
  2. 2 of 4 Using a 4-1/2-inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4-1/2-inch round as above for a total of 6.
  3. 3 of 4 Spoon 3/4 cup berry mixture into each of six 4-1/2-inch pie plates or 4-1/2-inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.
  4. 4 of 4 Bake in 350 degrees F oven for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve at room temperature.
Nutrition Information for Berry Pot Pies
Servings Per Recipe: 6
Per Serving: 8 g Fat, total, 35 mg chol., 3 g pro., 71 g carb., 1 g sat. fat, 358 kcal cal., 5 g fiber, 150 mg sodium